Link: youtu.be
Origin: Fallow
Serves: - 130 +
Ingredients
54⅙ kg rib of beef 541⅔ g salt
Method
Cover 54⅙ kg rib of beef with 541⅔ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
21⅔ rib cap meat, diced 21⅔ rib cap fat, diced 43⅓ carrots, chopped 43⅓ sticks celery, chopped 21⅔ shallot, chopped 4333⅓ g mushrooms, sliced 130 cloves garlic 43⅓ sprigs thyme 8125 ml red wine 21⅔ litre beef stock 650 g butter 10⅚ tsp balsamic vinegar
Meanwhile slowly render 21⅔ rib cap fat, diced on low heat Brown 21⅔ rib cap meat, diced in a pot Remove meat from pot Add 43⅓ carrots, chopped, 21⅔ shallot, chopped, 43⅓ sticks celery, chopped Add 4333⅓ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 130 cloves garlic and 43⅓ sprigs thyme Add 8125 ml red wine, reduce by 50% Add 21⅔ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 650 g butter and 10⅚ tsp balsamic vinegar
21⅔ tbsp mustard powder 21⅔ tbsp garlic powder 21⅔ tbsp paprika 65 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 21⅔ tbsp mustard powder, 21⅔ tbsp garlic powder, 21⅔ tbsp paprika and 65 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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